How do you make Malaysian Chili Crabs?

Question

I had Chili Crabs while visiting Malaysia and have not found a way to make it here. There are tons of recipes on the web but none taste like the one I had there. Is there anyone living in Malaysia out there who can tell me how to cook their Chili Crabs. The best ones I ate were at a Restaurant at Carry Island on the coast.

Answer 1

Singapore Chili Crabs and Lobsters
Ingredients:
2 lbs. Fresh lobster and crabs
8 whole Fresh red chilies (pound coarsely)
6 cloves Garlic, pound coarsely
4 stalks Green onions, cut into finger strips
4 Coriander (cilantro plant), cut into an inch lengthwise
4 tbsp. Canola oil
How to make the Sauce: 6 tsp. Tomato catsup
2 tbsp. Sugar, according to taste
1/4 tsp. Sea salt
2 tsp. Salted brown Soya bean paste, pounded
1 cup Water
2 tsp. Corn flour
1 tbsp. Rice vinegar
1 tbsp. Lime juice, freshly squeezed
1 tbsp. Dark soy sauce

Procedure:

Wash the shellfish well, break off the claws and crack the shell by gently hitting it with a pestle.

The crabs need to chop the bodies in half and then each half into 3 pieces then wash and retain the shells.

The lobsters need to chop off the tail and head also, and chop the body, with shell still on, into thumb length pieces

Dip the head and tail of lobster into boiling water and cook until the shell turns red.

Remove from water and set aside for decoration.

Mix sauce ingredients except the vinegar and lime juice.

Heat a wok, add oil until it get smoky hot, add the garlic, stir fry for one minute, chilies, stir fry for another minute and add crab and lobster pieces.

Stir fry for 2 minutes until shells turn slightly red.

Stir the sauce, add to the crabs and lobster and stir well for 2 minutes.

Covered and simmer over high heat for 5 to 7 minutes until shells turn a bright red

Remove cover, squeeze the lime juice over and add the vinegar, stir well and add the spring onions.

Turn heat off, stir well and arrange nicely in a big serving dish, and garnish with coriander leaves.

Serve 4-6 people.

Answer 2

Recipe : Chili Crabs

Crabs - about 4, remove legs, cleaned and put the roe aside (if any)

Red chillies - 4 stalks, remove seeds (use a few bird’s eye chili if you like it spicier)

Several pips garlic

Thumb size ginger

1 onion - Quartered

1 tomato - Quartered

1 egg

Chili sauce and tomato sauce to taste

Oil

Method:
Pound chili, garlic and ginger into pulp.

Heat wok, pour in some oil and fry the pounded ingredients till fragrant. Add in onion, tomatoes, crabs, roe and just enough water to simmer. Simmer for several minutes.

Flavour with salt, chili sauce, tomato sauce and knock in the egg. Stir to make the egg dissolve in the sauce. Taste! Taste and taste till you get the correct sweetness and sour taste. (the chili and tomato sauce will provide the right taste).

See? Few easy steps to yummylicious seafood.

Serve with white rice and if you like, wipe off all the sauce with some white bread.

Answer 3

Chili Crabs:

INGREDIENTS :

6 live Blue crabs [or 2 Dungeness and/or Malaysian mud crabs about 1½-lb each]
4 tbsp peanut or vegetable oil
3 tbsp garlic, finely minced
2 tbsp ginger, finely grated
1 large egg
salt and pepper

To Combine [Chili Sauce] :

4-5 tbsp or to taste, chili paste
1 cup tomato ketchup
2 tbsp sugar
2 tbsp rice vinegar or lemon juice
1 tbsp dark soy sauce
½-1 tbsp soy bean paste [Miso paste]
1 tbsp cornstarch
1 cup water

Variation : For Chili Prawns substitute with 1½ to 2-lb jumbo prawns or colossal shrimp. For Chili Lobster substitute with a 1½ to 2-lb lobster.